Tagged: food

Ferro di Cavallo is a side street trattoria with bright red walls and a maître d sporting a James Murphy beard. Its clientele was reflective of what we had seen elsewhere: the odd young group of friends, but mostly older families – and large families they were too. Continue reading →

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Elizabeth David’s anecdote about the English still selling olive oil in chemists in the 50s is renowned. Even in post-rationing Britain, the thought of the dishes David covers in French Provincial Cooking, while we were using powdered eggs, must have sounded incredibly remote. Continue reading →